How do you do solid state fermentation?
How do you do solid state fermentation?
This process consists of depositing a solid culture substrate, such as rice or wheat bran, on flatbeds after seeding it with microorganisms; the substrate is then left in a temperature-controlled room for several days.
What is the difference between submerged and solid state fermentation?
The key difference between solid state fermentation and submerged fermentation is that solid-state fermentation involves the cultivation of microorganisms on a solid substrate with a low moisture content while submerged fermentation involves the cultivation of microorganisms in a liquid medium which has more than 95% …
How is pectinase produced industrially?
Pectinases can be extracted from fungi such as Aspergillus niger. The fungus produces these enzymes to break down the middle lamella in plants so that it can extract nutrients from the plant tissues and insert fungal hyphae.
What is solid state fermentation used for?
Solid state fermentation is currently used in an important range of applications, including classical applications such as enzyme or antibiotic production, recently developed applications such as production of bioactive compounds and organic acids, and new applications regarding bioethanol and biodiesel as sources of …
What do you mean by submerged fermentation?
Submerged fermentation is a method of manufacturing biomolecules in which enzymes and other reactive compounds are submerged in a liquid such as alcohol, oil or a nutrient broth. The process is used for a variety of purposes, mostly in industrial manufacturing.
What is solid submerged fermentation?
Submerged fermentation (SmF) is the process in which growth and decomposition (anaerobic and/or partially anaerobic) of substrates (i.e., carbohydrates) is accomplished by microorganisms in the presence of plenty of free water (liquid medium) (Mussatto and Teixeira, 2010).
What is the use of pectinase?
Pectinase is used in the extraction, clarification, filtration, and depectinization of fruit juices and wines by enzymatically breaking down the cell wall, and for the maceration of fruits and vegetables and removal of the inner wall of lotus seed, garlic, almond, and peanut.
What is the role of pectinase?
What are the sources of pectinase?
Pectinolytic enzymes are naturally produced by many organisms like bacteria, fungi, yeasts, insects, nematodes, protozoa and plants. Submerged fermentation and solid state fermentation have been successfully used in pectinase production by fungi and bacteria.
Why is solid-state fermentation used to produce pectinases?
One strategy for doing this is to use solid-state fermentation (SSF) to produce the pectinases. This brings two advantages over producing pectinases by submerged fermentation. First, it is cheaper to produce enzymes by SSF than by submerged fermentation [9].
What is pectinase made from?
Pectinolytic enzymes are naturally produced by many organisms like bacteria, fungi, yeasts, insects, nematodes, protozoa and plants. Submerged fermentation and solid state fermentation have been successfully used in pectinase production by fungi and bacteria.
What is the optimum temperature for pectinase enzyme activity?
Commercial pectinases are optimally active between 45 and 55 °C, and in the pH range of 4.8–5.0; higher temperatures not only increase the specific reaction rate, but also enhance enzyme denaturation. Industrial pectinases have been available for more than two decades and are produced either by submerged or by solid-sate fermentations.
Which fungal species produce pectinase?
Various fungal, bacterial, and yeast strains are used for pectinases production. Among the fungal strains, Aspergillus and Penicillium are the major pectinase producing genera. A. fumigatus [239,240], A. kawachii [241], A. niger [242,243], and A. giganteus [244] are reported as efficient pectinase-producing Aspergilli.
